Metagenomic analysis reveals the correlations between microbial communities and flavor compounds during the brewing of traditional Fangxian huangjiu

Gao, Ruijie; Peng, Pai; Yu, Li; Wan, Bo; Liang, Xiaotong; Liu, Pulin; Liao, Weifang; Miao, Lihong

doi:10.1016/j.fbio.2024.103816

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.103816

|View full text |Cite

Metagenomic analysis reveals the correlations between microbial communities and flavor compounds during the brewing of traditional Fangxian huangjiu

Ruijie Gao,

Pai Peng,

Li Yu

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

2025

Publication Types

Select...

Article5

Relationship

Self Cite0

Independent5

Authors

Journals

Cited by 5 publications

References 61 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters

Hou,

Liang,

et al. 2025

Food Microbiology

View full text Add to dashboard Cite

Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters

Hou,

Liang,

et al. 2025

Food Microbiology

View full text Add to dashboard Cite

Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation

Tang,

Peng

2024

Food Chemistry

View full text Add to dashboard Cite

The impact of fangxian huangjiu on the fermentation quality and microbial community dynamics of cigar wrapper leaves

Yao,

Zhang,

Shan

et al. 2024

Front. Bioeng. Biotechnol.

View full text Add to dashboard Cite

Introduction: Cigar wrapper leaves (CWLs) plays a crucial role in reflecting cigar overall quality. Originating from the Qinba region of China, Fangxian Huangjiu (FHJ) is distinctive from other varieties of Huangjiu.Methods: To investigate the effects of FHJ on enhancing the aroma and quality of CWLs, as well as the consequent alterations in microbial communities, Gas Chromatography-Mass Spectrometry (GC-MS) coupled with Odor Active Value (OAV) analysis was utilized to evaluate the volatile aroma components of CWLs.Results and Discussion: The results indicated that the total amount of aroma compounds in CWLs reached 3,086.88 ug/g, increasing of 270.50% and 166.31% compared to the unfermented and naturally fermented groups, respectively. Among them, β-ionone and 4,7,9-megastigmatrien-3-one from the FHJ fermentation group significantly influenced the sensory characteristics of CWLs. Metagenomic results demonstrated that FHJ fermentation enriched the abundance of both shared and unique microbial species in CWLs, while also increased the diversity of differential microbial species. Addition of FHJ effectively altered the microbial community structure of CWLs from a dominance of Staphylococcus to a prevalence of Staphylococcus, Aspergillus, Pseudomonas, and Acinetobacter. The interactions among these diverse microorganisms collectively contribute to the enhancement of the intrinsic quality of CWLs. This paper provides a theoretical basis for improving the quality of CWLs by FHJ and exploring the changes of microbial community structure and interaction between CWLs and FHJ.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Metagenomic analysis reveals the correlations between microbial communities and flavor compounds during the brewing of traditional Fangxian huangjiu

Cited by 5 publications

References 61 publications

Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters

Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters

Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation

The impact of fangxian huangjiu on the fermentation quality and microbial community dynamics of cigar wrapper leaves

Contact Info

Product

Resources

About